Fig Lamb Stew 

Brown meat and light brown food stew in a light blue casserole pot with a spoon on wooden board, black pot of salt, bread, gray cloth around it.
We love a hearty stew. This lamb stew has gorgeous figs for sweetness and butter beans for extra protein. Make it for a cold evening and enjoy the flavorsome leftovers the next day.

Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Dinner
Servings 8


To serve

  • Crusty white bread


  • Add oil to a large frying pan over medium-high heat and sear the lamb in batches. Set aside. Add onions and garlic to the frying pan and fry until soft, about 7 minutes.
  • Add all stew ingredients (except butter beans) to a slow cooker. Stir and cook on high for 3-4 hours, or until the lamb is beautifully tender. When the stew is almost done add the butter beans and season liberally with salt and pepper.
  • Remove bay leaves and cinnamon quills before serving with hot buttered crusty bread (optional).
Keyword dairy free, weekly menu
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